Cook bacon over medium heat in
a heavy skillet. Cook until crisp. Remove and reserve bacon.

Drain all but 2-teaspoons bacon
drippings. Add onion and green pepper and cook until soft. Stir in
diced tomatoes, all spices and seasonings. Reduce heat, cover and gently
simmer for 15 minutes.

Preheat a gas, charcoal or
electric grill for the direct grilling method, using medium
heat. Place hot dogs/wurst on grill rack, about 4 to 5 inches from
the heat. Cook hot dogs/wurst over direct medium heat to an internal
temperature of 165 degrees F for 10-12 minutes.

During last 3-4 minutes, open
hot dog buns and lightly toast buns over indirect heat.

Cut apple and pear quarters
into thick wedges. Then cut each wedge in half.

Measure 2 tablespoons pineapple
juice and reserve in a small bowl. Pour pineapple chunks and remaining
juice into a 9 X 12-inch pan. Add apples and pears to juice and toss to
coat all surfaces. (This will prevent the fruit from turning brown). Add
1/4-cup mustard and hot dog pieces. Stir to coat all surfaces.

Preheat a gas, charcoal or
electric grill, to cook kabobs using the direct heat method. Cook, using
medium-high heat, about 5 inches from heat. Turn a quarter of a turn every
2 to 2 ½ minutes. Cook until hot dogs reach an internal temperature of 165
degrees F, about 8 to10 minutes.

Mix the vinegar, olive oil,
mustard, and pepper together in a small bowl.

On each skewer, alternately
thread the sausage and vegetable chunks, beginning and ending each skewer
with red pepper cubes. Leave a small space between the sausage pieces so
the sausage will cook through.

Brush the mustard mixture onto
the sausage and vegetables.

Prepare the grill and set to a medium
heat. Grill the kebabs on an oiled rack, about 6-8 inches from the heat.
Using tongs, turn the skewers every 5 minutes and continue to cook for a
total of 18 to 20 minutes, or until the sausage is cooked through to 160
degrees F. internal temperature.

Directions:
Finely chop sun-dried tomatoes in processor. Blend in mayonnaise and mustard.
Transfer to small bowl. (Can be made 1 day ahead. Cover; chill.)

Finely chop andouille sausages in
processor. Transfer to large bowl. Add beef, shallots, salt, pepper, and
crushed fennel seeds. Stir with fork just until blended. Form mixture into six
1-inch-thick patties.

Prepare barbecue (medium-high heat).
Grill hamburger buns until golden, about 2 minutes. Transfer to platter. Brush
onion slices with oil. Sprinkle with salt and pepper. Grill until golden, about
7 minutes per side. Grill hamburgers to desired doneness, about 5 minutes per
side for medium-rare. Sprinkle cheese over top of burgers.

Spread cut sides of hamburger buns with
sun-dried-tomato mayonnaise. Top bottom halves of buns with hamburgers, then
red peppers. Top with onion slices. Cover with top halves of buns and serve.

*Smoked pork-and-beef sausages, sold at
specialty foods stores and supermarkets. Kielbasa can be substituted.